Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)
Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)
复制标题
DOI：
10.1007/s13197-011-0453-6
复制
发表时间：
2013-12-01
影响因子：
3.1
通讯作者：
Liao, Wayne C.
中科院分区：
文献类型：
--
作者：
Lai, Yung-Chang;Huang, Che-Lun;Liao, Wayne C.
成功地分析了7个甘薯品种的糖分组成。鲜食甘薯的总糖含量最高(8.41%)，TNG73最低(4.5%)。这些新鲜甘薯的麦芽糖含量很低(0-0.39%)。由于49.92与92.43%的总糖是蔗糖，所以蔗糖是鲜甘薯的主要糖类成分。烘烤处理后，由于麦芽糖的形成，烤红薯的总糖含量显著增加。麦芽糖含量从0~0.39%显著提高到8.81~13.97%(干重)。因此，在计算总糖含量时应包括麦芽糖。新鲜甘薯样品的电子显微照片显示，淀粉颗粒的大小一般小于20微米，烘焙处理后，淀粉颗粒完全糊化。
Sugar composition of seven sweet potato cultivars was successfully analyzed. Fresh CYY95-26 sweet potatoes had the highest (8.41%) total sugar content while TNG73 had the lowest (4.5%). For these fresh sweet potatoes, maltose content was very low (0 similar to 0.39%). Because 49.92 similar to 92.43% of total sugars were sucrose, sucrose was the major sugar composition of fresh sweet potatoes. After the baking treatment, the total sugar content of baked sweet potatoes was dramatically increased due to the formation of maltose. The maltose content significantly increased from 0 similar to 0.39% to 8.81 similar to 13.97% on dry weight basis. Therefore, maltose should be included in calculating the total sugar content. Electronic micrographs of fresh sweet potato samples showed that the size of starch granules was generally less than 20 mu m. After the baking treatment, starch granules completely gelatinized.